1
Wash and dry produce.
Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. If you like your chili a bit spicy, mince a few slices until you have 1 TBSP (1½ TBSP for 4 servings). Remove sausage* from casing; discard casing. TIP: Use kitchen shears or a sharp knife to cut a slit in the casing lengthwise; it’s a quick way to decase the sausage!